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I am looking for a ~$100 7" - 8" Gyuto. The two that I see in that look interesting are the Richmond Artifex and the Hyashi Dojo. Which of these do you recommend? Id like a knife that can hold a good edge, and be fairly chip resistant. I can sharpen them myself so that isn't too big a concern. From what I've read the aogami super steel is very good, how does the AEB-L compare? I want to try a carbon knife, but it doesn't HAVE to be. Any other recommendations welcome.

raj100

Post subject: Re: Hayashi Dojo vs Richmond Artifex

Posted: Fri Oct 05, 2012 12:53 am

Joined: Fri Oct 05, 2012 12:35 amPosts: 9

Forgive me for replying to my own post, I didn't see an edit button... I forgot to mention the Fujiwara FKH. How does that compare to the other two.

burkecutlery

Post subject: Re: Hayashi Dojo vs Richmond Artifex

Posted: Fri Oct 05, 2012 3:12 am

Joined: Wed Apr 25, 2012 2:55 pmPosts: 473

I don't know how the heat treat is on the Dojo. Aogami Super has the potential, if heat treated well, to be one of the very best knife steels in the world. That said, AEB-L in an Artifex has a phenomenal heat treat, and performs very much like carbon steel, with the added benefit of being stainless.

So for my part, I would say the Artifex will get you better steel. It is possible the steel in the Dojo is excellent, but sharpness is not what is being debated here(all carbon steel gets really sharp), mostly reactivity and edge retention(things AS is known for being really really great at).

I would say the Fujiwara is likely to land right between the two others, no matter which wins out.

AEB-L is very much like a carbon steel, but if you are wanting to try carbon, I'd say get the Dojo. Carbon steel is a worthwhile experience, especially if you are sharpening. Some never go back to stainless.

Some say AS isnt as durable or tough compared to others, or is that just because Moritakasan heats the RC up high?I was looking for a "beat up knife" and debating between the hiromoto AS and artifex, both tough/ one tougher than the other?

I don't find the hiromoto AS steel that they use and the way they heat treat them to be very tough. They're actually kind of chippy. They're good blades and take a really nice edge but my Artifex gyuto is tougher. It doesn't hold it's edge quite as long as the hiro but responds really well to touch up stropping (both do).

Thanks for all the replies!Well, I was looking at 180mm - 210mm because I have a 7" Henckels TwinCermax Santoku now. I like the size but I wanted to see if I like the Gyuto style/shape better before spending the money on a more expensive knife.I also wanted to get a 10" Messermeister, because I like the weight and feel of it. Hard to tell what I will like with out being able to use the knife first.I think I will go with the 210mm Fujiwara to start and see how I like that. I'll probably end up just getting all of the knives I'm looking at eventually.

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